Spicy Brazilian Coconut Chicken Recipe

This Spicy Brazilian Coconut Chicken is a bold, creamy, and deeply flavorful dish that brings together tender chicken simmered in a rich coconut milk sauce with garlic, ginger, tomatoes, and warm spices. It’s comforting yet exotic, and when I want something with a little kick that’s still easy to prepare, this is the recipe I reach for.

Why You’ll Love This Recipe

I love this dish because it delivers vibrant flavor with minimal effort. The coconut milk makes the sauce silky and luscious, while the chili adds just enough heat to make things exciting without overpowering the dish. It pairs beautifully with rice, so the sauce doesn’t go to waste. It’s gluten-free, dairy-free, and comes together in one pan—perfect for both weeknight dinners and casual entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts, cut into chunks

• Onion, chopped

• Garlic, minced

• Fresh ginger, grated

• Tomatoes (diced or fresh)

• Full-fat coconut milk

• Red chili or chili flakes (adjust to taste)

• Ground cumin

• Paprika or smoked paprika

• Olive oil

• Salt and pepper

• Fresh cilantro or parsley, for garnish

• Optional: lime wedges and cooked white rice for serving

Directions

1. I heat olive oil in a large skillet or pan over medium heat. I season the chicken with salt and pepper, then sear it until golden on all sides. I remove it from the pan and set it aside.

2. In the same pan, I sauté onion until soft, then add garlic, ginger, and chili. I cook for 1–2 minutes until fragrant.

3. I stir in diced tomatoes, cumin, and paprika, letting everything simmer for a few minutes to develop flavor.

4. I return the chicken to the pan and pour in the coconut milk.

5. I reduce the heat and let the chicken simmer for 15–20 minutes until it’s cooked through and the sauce has thickened slightly.

6. I taste and adjust seasoning, then garnish with chopped cilantro and a squeeze of lime before serving over rice.

Servings and timing

This recipe makes about 4 servings and takes around 35–40 minutes from start to finish, including prep and cook time.

Variations

• I sometimes add bell peppers or spinach for extra vegetables and color.

• Swapping chicken for shrimp works beautifully—just reduce the simmer time.

• I’ve also made it milder by cutting the chili in half and serving hot sauce on the side.

• A bit of turmeric or curry powder adds extra warmth and depth.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently in a skillet or microwave, adding a splash of water or coconut milk if the sauce thickens too much. It also freezes well—just cool completely, then freeze in portions for up to 2 months.

FAQs

Can I use light coconut milk?

Yes, but the sauce won’t be as rich and creamy. I prefer full-fat for the best texture and flavor.

Is this dish very spicy?

It has a mild to medium heat depending on the chili used. I adjust the amount to suit my spice level.

Can I use canned tomatoes?

Yes, diced canned tomatoes work well—just drain a bit of the liquid to avoid thinning the sauce too much.

What’s the best cut of chicken to use?

I like chicken thighs for their tenderness and flavor, but breasts work too if I don’t overcook them.

What sides go best with this dish?

I usually serve it with steamed white rice or coconut rice. A side of sautéed greens or a simple salad balances the richness.

Conclusion

Spicy Brazilian Coconut Chicken is a rich, flavorful dish that’s both comforting and exciting. The tender chicken, creamy sauce, and warm spices come together in a way that always satisfies, and it’s a recipe I return to whenever I want to spice up dinner without overcomplicating things. It’s fast, flavorful, and perfect for any night of the week.

Spicy Brazilian Coconut Chicken Recipe

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Brazilian-Inspired
• Diet: Gluten Free

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Description

This Spicy Brazilian Coconut Chicken recipe is a creamy, bold, one-pan dinner packed with warm spices, tender chicken, and a silky coconut milk sauce. Perfect with rice, it’s an easy, flavor-forward dish for weeknights or entertaining.

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Ingredients

• 1½ lbs boneless, skinless chicken thighs or breasts, cut into chunks
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1–2 tomatoes, diced (or 1 cup canned diced tomatoes, drained)
• 1 can (13.5 oz) full-fat coconut milk
• 1 red chili, chopped (or ½–1 tsp red pepper flakes, to taste)
• 1 tsp ground cumin
• 1 tsp paprika or smoked paprika
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro or parsley, chopped (for garnish)
• Optional for serving:
• Cooked white rice or coconut rice
• Lime wedges

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Instructions

1. Heat oil in a large skillet over medium heat. Season chicken with salt and pepper and sear until browned on all sides. Remove and set aside.

2. In the same pan, sauté onion until soft (about 5 minutes), then add garlic, ginger, and chili. Cook 1–2 minutes more until fragrant.

3. Stir in the diced tomatoes, cumin, and paprika, simmering for a few minutes to blend flavors.

4. Return the chicken to the pan and pour in coconut milk. Stir well.

5. Reduce heat to medium-low and simmer uncovered for 15–20 minutes, until chicken is cooked through and sauce thickens slightly.

6. Taste and adjust seasoning. Garnish with fresh cilantro and a squeeze of lime juice.

7. Serve over warm rice.

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Notes

• For a richer sauce, always use full-fat coconut milk.
• Adjust chili amount based on spice preference.
• Bell peppers or spinach can be added in the last 5 minutes of cooking.